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On this episode of Distilling the West, Dan and Dave sit down with Stephen Julander, Senior Operations Manager at Woody Creek Distillers. Stephen shares his background, how he found his way into the spirits industry, and what his role looks like today at Woody Creek. They dig into the day-to-day work behind the distillery, the approach Woody Creek takes to producing its spirits, and some of the projects Stephen is currently working on. Of course, it wouldn’t be Distilling the West without a few pours along the way. Dan, Dave, and Stephen taste through a rye whiskey, bourbon, and gin, talking about the production, flavors, and ideas behind each bottle. Join us for a great conversation about distilling, operations, whiskey, gin, and the people behind Woody Creek Distillers.

On this episode of Distilling the West, Dan and Dave sit down with Stuart Woolf of Woolf Agave and Erik Ettner of O’Neill Distillers & Vintners to explore the rapidly growing world of American agave spirits. They dive into what it takes to grow agave, the challenges and opportunities of farming the crop outside of Mexico, and why more producers are looking to agave as an exciting new category in American spirits. Stuart and Erik share their firsthand experiences with the agricultural side of the industry, the long-term commitment required to grow agave, and what the future could look like as more distillers begin experimenting with locally grown plants. Of course, no episode of Distilling the West would be complete without tasting some spirits along the way. Whether you’re a fan of tequila and mezcal, interested in farming and distilling, or just curious about where the next big category in American craft spirits might come from, this is a fascinating conversation about agave, agriculture, and the future of American spirits.

On this special episode of Distilling the West, Dan and Dave are joined by special guest host Oliver Hutton for a fascinating conversation with Tim Gatto and Antonio Rivera of Gatto Rivera Design Studio. As they sip through a few bottles that Tim and Antonio helped bring to life, the group dives into the creative process behind designing bottles, labels, packaging, and brands for the liquor and wine industry. They talk about what makes a bottle stand out on the shelf, how a design goes from an idea to a finished product, and the many details consumers may never realize go into creating the look and feel of a spirits or wine brand. It’s a different side of the beverage industry than we usually get to explore, combining great drinks with an inside look at the art, strategy, and craftsmanship behind the bottles we all recognize. Pour yourself something good and join Dan, Dave, Oliver, Tim, and Antonio for a fun and insightful conversation about where great design meets great spirits.

On this episode of Distilling the West, Dan and Dave sit down with Chas Marsh of Jackson Hole Still Works in Jackson Hole, Wyoming. They talk about the distillery, its approach to crafting distinctive spirits, and the inspiration behind its lineup. Along the way, they taste through an amaro, a barrel-aged gin, and a classic gin, exploring the flavors, botanicals, and techniques that make each one unique. Dan and Dave also get an exclusive taste of an unreleased bourbon and rye, offering an early look at what Jackson Hole Still Works has coming next. Pour yourself a glass and join us for a great conversation about creativity, craft distilling, and the spirits of Jackson Hole.

In this episode of Distilling the West, Dan and Dave sit down with Anna Mantheakis of Bubble Cap Consulting for a conversation packed with insight, experience, and a truly unique perspective on spirits. Anna shares her background in the industry, what led her to consulting, and how Bubble Cap helps distilleries navigate the many moving parts of building and growing a successful brand. A major part of the conversation explores Anna’s auditory/olfactory synesthesia and how it shapes the way she experiences aroma, flavor, and tasting. She explains how sound and smell connect for her, giving her a distinctive way of evaluating spirits and understanding sensory details that many people might miss. From production and operations to business strategy and the art of tasting, this episode offers a fascinating look behind the scenes of the spirits industry through the lens of someone who experiences it in a remarkable way.

In this episode of Distilling the West, Dan and Dave sit down with Tanya Slye and Kimberlee Weaver of Jettywave Distillery in beautiful Half Moon Bay, California. They talk about what makes Half Moon Bay such a special coastal destination, the inspiration behind Jettywave, and the creativity that goes into making such unique spirits by the ocean. Tanya and Kimberlee share the story of the distillery, their approach to flavor, and what sets their lineup apart. Dan and Dave taste through a great selection of Jettywave spirits, including their bourbon, single malt whiskey, gin, and barrel aged gin. From bold whiskey character to coastal botanical notes, this tasting shows off the range and personality of Jettywave Distillery. Pour a glass and transport yourself to beautiful coastal California to talk about craft spirits and the people behind Half Moon Bay’s best craft distillery. Cheers!

On this episode of Distilling the West, Dan and Dave sit down with Dave Smith, Head Distiller and Co-Owner of St. George Spirits out of Alameda, California. This interview is an incredible conversation about how intention is behind everything that is done at St. George. Dave talks about how sense memories drive the development and production of their exceptionally made craft spirits at St George. Dave has some of the most descriptive storytelling we have heard on the show that will transport you, and we’re here for it! Dave brings every story to life, from the people behind the spirits to the details of the distilling process. It was truly enjoyable to hear him share his experiences, his passion, and the deep and rich stories behind St. George Spirits. Throughout the episode, Dan and Dave taste through Pear Brandy, Valley Gin, and St. George American Single Malt Whiskey, Lot 25. Each pour leads to a deeper conversation about sense memories, complex yet intentional flavor, striving for perfection, and the unique approach that has made St. George Spirits such an important name in American craft distilling. Join us for this memorable episode with one of the best American craft spirit distilleries in the industry. Cheers to St. George!

It’s a milestone episode for Distilling the West — Dan and Dave are celebrating their 100th episode with a very special guest: Mark Stell from Bird Creek Distillery. Mark was the very first interview on the show, so having him back for episode 100 makes this one extra meaningful. The guys sit down with Mark to talk about Bird Creek, the journey since that first conversation, and the important connections he makes with the farmers that grow the rare, heirloom, and ancient varieties of barley he uses to make world class American Single Malt. Throughout the episode, Dan and Dave taste through five different Bird Creek offerings, exploring the flavors, stories, and craftsmanship behind each varietal. It’s a full-circle moment packed with whiskey, laughs, stories, and a look at what makes Bird Creek such a unique part of the Western spirits scene. A huge thank you to everyone who has followed along for the first 100 episodes — here’s to many more! Check out the interview on YouTube, Spotify, and Apple Podcasts and be sure to give us a like, follow, and subscribe. Cheers everybody!

Wanting a delicious espresso martini with a perfect foam crema without having to putting all the ingredients together yourself? Then look no further than Charbay’s Espresso Martini RTD! Raise a glass with us as we dive into Charbay’s soon-to-launch Espresso Martini RTD. This ready-to-drink cocktail is not officially out yet, but after tasting it, we can confidently say it is one to watch. In this episode, we talk first impressions, flavor, balance, coffee character, cocktail vibes, and where this espresso martini fits in the growing RTD world. Spoiler: the RTD was amazing. A big thank-you to Charbay for sponsoring this video and letting us get an early taste of what they have coming soon.

In this episode, Dan and Dave recap their experience attending the ACSA Convention in Sacramento. They share stories from the event, including the people they met, the conversations they had, and the highlights from the convention floor. They also talk about the different spirits they tasted, what stood out to them, and how the event brought together makers, industry professionals, and enthusiasts from across the craft spirits community.The episode gives listeners an inside look at the energy of the convention, the connections made, and the wide range of products and personalities that made the trip memorable. Dan and Dave reflect on the value of events like ACSA for learning, networking, and celebrating the craft spirits industry.

In this episode of Distilling the West, Dan and Dave dive into a unique tasting talk featuring Wheyward Spirit—a truly one-of-a-kind distillate made from whey, the byproduct of cheese production. This innovative spirit flips traditional distilling on its head, transforming what was once waste into something remarkably refined. The boys explore the story behind Wheyward, discussing its sustainable roots and the creative process that brings this spirit to life. Along the way, they break down its distinctive flavor profile—clean and crisp with subtle hints of vanilla, light fruit, and a creamy texture that sets it apart from grain-based spirits. From nose to finish, Dan and Dave share their honest impressions, tasting notes, and thoughts on where Wheyward fits in the ever-evolving world of craft distilling. If you’re curious about unconventional spirits or just love a good deep dive into something different, this is an episode you won’t want to miss.

Can quality aged spirits be made in the deserts of Las Vegas? Hell yeah! In today’s episode of Distilling the West, Dan and Dave sit down with Jonny VerPlanck, master distiller at Las Vegas Distillery, for a conversation about craft spirits, desert aging, and the unique approach behind the distillery’s lineup. Along the way, they taste through three distinct expressions: a straight bourbon, a dark rum, and a coffee liqueur. The straight bourbon opens with notes of caramel, vanilla, toasted oak, and a touch of orange peel, leading into a palate of honeyed corn, baking spice, cocoa, and toffee. The dark rum brings a richer, drier profile with layers of molasses, oak, warm spice, and deep caramelized character. Rounding things out, the coffee liqueur offers bold roasted coffee up front, backed by cacao, vanilla, and a balanced sweetness that keeps it rich without becoming overly heavy. It’s a flavorful and wide-ranging tasting that highlights both the craftsmanship and personality behind Las Vegas Distillery, while giving Jonny a chance to share what makes distilling in Southern Nevada so distinctive.

In this episode of Distilling the West, Dan and Dave sit down for a Tasting Talk focused on Woodinville Straight Bourbon Whiskey (Aged 6 Years). They explore the whiskey’s character, breaking down its notes of caramel, vanilla, oak, and spice, and share their impressions on how the six years of aging shape its depth and balance. Along the way, they also chat about the upcoming ACSA Conference in Sacramento, discussing its importance to the craft spirits community and why it’s an exciting event for distillers and enthusiasts alike.

In this episode of Distilling the West, Dan and Dave sit down with Nels Wroe of Dry Land Distillers from Longmont, Colorado to explore a truly distinctive approach to craft spirits rooted in the high-desert landscape of Colorado. Nels shares the philosophy behind Dry Land, emphasizing locally sourced ingredients, regional identity, and a deep connection to place. The conversation is brought to life through a guided tasting of several of Dry Land’s standout spirits. Dan and Dave sample two of Nels’ unique cactus-based spirits, showcasing the distillery’s innovative use of unconventional botanicals and their ability to capture the essence of the desert in a glass. They also dive into two whiskey expressions—the Heirloom White Sonora Wheat Whiskey and the Antero Wheat Whiskey—highlighting the nuanced flavors that come from heritage grains and thoughtful production methods. Along the way, Nels discusses the challenges of working with rare ingredients, the importance of experimentation, and how Dry Land Distillers continues to push boundaries while staying true to its roots. The episode offers a rich look at how creativity, terroir, and craftsmanship intersect, giving listeners a deeper appreciation for what it means to distill the West.

In this Tasting Talk episode of Distilling the West, Dan and Dave pour a glass of Doc Swinson’s Alter Ego and dive into what makes this whiskey stand out. From flavor notes to overall impressions, they break down the experience and share whether this unique expression lives up to the hype. The conversation also turns to the listeners as they answer a question from Mike, who’s looking to explore more whiskeys from the western U.S. Dan and Dave highlight a handful of standout bottles and distilleries worth checking out, offering a great starting point for anyone wanting to expand their whiskey horizons. Whether you’re here for the tasting notes or the recommendations, this episode is packed with insights, opinions, and plenty of good conversation.